Crock Pickles

1. 1

   Wash cucumbers and set aside.

2. 2

   In a saucepan, mix vinegar, water, salt and sugar; boil 1 or 2 minutes.

3. 3

   Place cucumbers in a crock, layering cucumbers, then onion, fresh dill and garlic cloves; repeat.

4. 4

   If large cucumbers are used, cut in 2 or 3 pieces. Pour vinegar mixture over top and weight down cucumbers by placing a plate and a weigh on top.

5. 5

   Let stand at room temperature 24 hours, then remove weight.

6. 6

   Cover and refrigerate.

7. 7

   These pickles will keep for months.

8. 8

   Yields 2 gallon jars.

No additional tips available.